Traditional Pear Preserves

Makes about 4 pints
 
24 pears, peeled, cored and sliced 
6 cups granulated sugar 
1 lemon, seeded and thinly sliced (can use 2 lemons, 
  if a slightly more tart flavor is desired)
 
1. Mix pears and sugar and put into a large pot that has been 
   lightly greased.
 
2. Turn stove temperature to medium heat and start to slowly 
   dissolve the sugar on the pears. Stir fairly often to make 
   sure that the pears don’t stick to the bottom of the pot.

3. Once the sugar is dissolved, the pears start giving off a good 
   deal of water and that’s good because the pear juices combined 
   with the sugar create a honeylike syrup that will preserve the 
   pears. The syrup will become clear, almost transparent as it cooks. 
   Stir in the lemon slices, now.

4. Continue stirring and simmering for 1 to 2 hours or until the 
   desired golden color is reached and pears are soft.
 
5. Carefully spoon pears, lemon slices and juice into sterilized jars. 
   Bring level of fruit and syrup to within 1-inch of top, wipe sealing 
   edge clean and seal.

6. Process preserves in a boiling water bath for 20 minutes. Cool jars 
   and check seals. 

Testing note: If you prefer a smoother jamlike consistency, remove 
the lemon slices after cooking and mash the cooked pears in the pot 
to combine with the syrup to create a jam, which is more like a spread. 
Fill jars and process as recommended. 
(Discard the cooked lemon slices or reserve them to serve with 
pork roast.)